Herbs Crusted Baby Back Ribs

In the mood for baby back ribs, yet don’t want to light the grill or smoker? Too cold outside, too much snow or rain? Welcome to California BBQ, where we like to do things differently!


  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped flat leaf parsley
  • 1 rack of baby back ribs, trimmed of excess fat and back membrane removed
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/3 cup basil & garlic infused olive oil


  1. n a small bowl, mix together basil, thyme, oregano, and parsley. Set aside.
  2. Liberally salt and pepper the front and back of the ribs. Sprinkle the herb mixture over both sides of the ribs, pressing the herbs into the meat with your fingertips.
  3. Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in two piles on either side of the charcoal grate. Cover grill, close air vents and let the temperature drop to 250 degrees. Thread ribs onto rotisserie spit, securing each end with rotisserie tines. Place spit on the grill, cover, open the air vents, and cook ribs until the meat starts to pull away from the end of the bone, about 3 hours, replenishing the fire with 10 lit coals on each pile half way through cooking to keep the temperature at 250 degrees.
  4. Approximately 30 minutes before the ribs are done, baste the rack once with basil and garlic infused olive oil.
  5. Remove spit from the grill and allow ribs to cool for 10 to 15 minutes. Remove ribs from spit, slice, and serve immediately.